- Nourishing Traditional Diets – Part 1 3h 00min
- Nourishing Traditional Diets – Part 2 3h 00min
Nourishing Traditional Diets
The answer to the question, “What is a healthy diet?” we can look to the work of Weston A. Price, who studied the diets of healthy traditional peoples during the 1930s and 1940s. He found fourteen groups with excellent dental health (no cavities, no dental deformities) and excellent overall health. Their diets contained no refined or processed foods and were extremely nutrient dense, containing at least four times the minerals and ten times the fat-soluble vitamins as the American diet of his day. Sources of these fat-soluble vitamins include certain seafoods (fish eggs, fish livers, fish liver oils, fish heads) and the fats and organ meats of land animals (including butter, egg yolks, liver, poultry fat). These foods were considered especially important before conception, during pregnancy and lactation and for growth of the child. Other principles of healthy traditional diets include inclusion of raw animal food, use of lacto-fermented foods, use of bone broths, proper preparation of grains to minimize anti-nutrients and inclusion of salt. Lastly, nonindustrialized people practiced the spacing of children to allow the mother to recover her nutritional stores between pregnancies.
- Describe the methods and findings of Weston A. Price.
- Identify the fat-soluble activators and their purposes.
- List the foods richest in the fat-soluble activators.
- Describe the steps taken to ensure healthy children in primitive societies.
- Identify a reason that all traditional cultures ate some of their animal foods raw.
- Describe the anti-nutrients in seed foods and how they are neutralized.
- Identify the health benefits of lacto-fermented foods.
- Identify the health benefits of raw milk.
- Describe the major types of fatty acids.
- Identify the role of saturated fat in human physiology.
- Identify the health benefits of bone broths.
- List the purposes of salt in the diet.
Sally Fallon Morell is founding president of The Weston A. Price Foundation (westonaprice.org), a non-profit nutrition education foundation dedicated to returning nutrient-dense food to American tables. She is also the founder of A Campaign for Real Milk (realmilk.com), which has as its goal universal access to clean raw milk from pasture-fed animals. She is the author of the best-selling cookbook Nourishing Traditions (with Mary G. Enig, PhD); The Nourishing Traditions Book of Baby & Child Care (with Thomas S. Cowan, MD); Nourishing Broth (with Kaayla T. Daniel, PhD, CCN); Nourishing Fats; and Nourishing Diets.
Her latest book is The Contagion Myth, co-authored with Thomas S Cowan, MD. She and her husband Geoffrey Morell are owners of P A Bowen Farmstead (pabowenfarmstead.com) in Southern Maryland, which produces raw cheese and milk from pastured cows, woodlands whey-fed pork and grass-fed poultry and eggs.